There are times when Jacques craves a good steak, so he shows his colleague, Chef David Shalleck, how to perfectly cook and mark, Grilled Steak with Lemon-Thyme Butter. For large get-togethers or celebrations, Jacques’ Spicy Rib Roast packs a tangy rub and makes an impressive centerpiece. Veal Chops with Caper Sauce uses the under utilized fresh sage for an herbal note, while Braised Beef in Red Wine becomes a delicious meal from an often overlooked cut.

(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)

Chef Jacques – I loved this episode…but have to tell you that I LOVE all your shows…I watch you on Create TV!!! Thank you so much kind man for sharing your talents!!!

matt

Another great episode! Can’t decide which dish to make first!

sfseth

love that braised beef recipe.

though i wonder about the veal chop frenching technique, is it really safe to deal with the veal bones on the chops when they’re cut like that without roasting after, because they’re going to be sitting above the pan, not getting any direct heat? seems like i might miss some little pieces of meat that wouldn’t get any direct contact with the pan to get hot enough to be safe. just use veal you’d be comfortable using in a tartare and be done with it?

Nicholas

Biggest Chef on TV today… Pepin! Before Emril, before Flay, before Jeff Smith, before them all (Except Julia) was Jaques. He can bone a chicken in 30 seconds and knows food history. He is the Einstein of cooking TV. Amazing!!